Firecracker Shrimp Roll with Crab Aioli

In a medium bowl, combine the mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and a pinch of cayenne pepper. Season with salt to taste. Stir well to combine. Cover and refrigerate the aioli until ready to use. (Prep time: 5 minutes)

Remove the tails from the shrimp, if attached. Pat the shrimp dry with paper towels. Refrigerate until ready to use. (Prep time: 5 minutes)

Preheat your oven to 400°F (200°C). (Prep time: 2 minutes)

In a bowl, whisk together the buttermilk, hot sauce, cayenne pepper, 2 teaspoons of kosher salt, chipotle pepper, and black pepper. Set aside. In a shallow dish, combine the flour, cornmeal, paprika, and the remaining 2 teaspoons of kosher salt. Set aside. (Prep time: 5 minutes)

Slice the sandwich rolls partially through horizontally, creating a hinge. Open the rolls and scoop out a bit of the soft bread from the tops to make room for the filling. Place the rolls open-faced on a baking sheet and toast in the preheated oven until lightly crisp, about 7-10 minutes. (Cook time: 7-10 minutes)

Soak the shrimp in the buttermilk mixture for about 5 minutes, ensuring they are fully coated. (Prep time: 5 minutes)

While the shrimp are soaking, heat about 2 inches of canola oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). (Prep time: 5 minutes)

Generously spread the crab aioli on both cut sides of each toasted roll. Top with a layer of thinly sliced romaine lettuce. (Prep time: 5 minutes)

Remove the shrimp from the buttermilk mixture, allowing any excess to drip off. Dredge the shrimp in the flour-cornmeal mixture, ensuring they are fully coated. Shake off any excess. (Prep time: 3 minutes)

Carefully lower the shrimp into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2 minutes per side, or until golden brown and crispy. (Cook time: 4 minutes per batch)

Remove the fried shrimp with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Immediately transfer the crispy shrimp to the prepared rolls, arranging them on top of the lettuce and aioli. Sprinkle a pinch of cayenne pepper over the shrimp for an extra kick. Repeat with the remaining shrimp. (Prep time: 5 minutes)